Vegan Lilac Lemon Cake

Name: Vegan Lilac Lemon Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 10 serving
Ingredients: 1/2 stick vegan butter (56g or 1/4 cup); 120 mL (1/2 cup) unsweetened plant-based milk (I used oat milk), at room temperature; 60 mL 1/4 cup lemon juice; 60 mL (1/4 cup) aquafaba (the liquid from a can of chickpeas); 56 g (1/4 cup) neutral-tasting oil such as sunflower oil, or extra virgin olive oil; 120 g (1/2 cup + 1 tablespoon) Lilac Sugar (or organic cane sugar); 1/2 tablespoon pure vanilla extract; 1 tablespoon lemon zest; 210 g (1 3/4 cups) all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; toppings

User Reviews

4.9

123 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Cooling Time
25 mins
Total Time
1 hr 35 mins
Servings
10
Calories
216 kcal
Course
Dessert, Baked Goods

Vegan Lilac Lemon Cake

Bianca Sampson

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1/2 stick vegan butter (56g or 1/4 cup), softened at room temperature
120 mL (1/2 cup) unsweetened plant-based milk (I used oat milk), at room temperature
60 mL 1/4 cup lemon juice
60 mL (1/4 cup) aquafaba (the liquid from a can of chickpeas)
56 g (1/4 cup) neutral-tasting oil such as sunflower oil, or extra virgin olive oil
120 g (1/2 cup + 1 tablespoon) Lilac Sugar (or organic cane sugar)
1/2 tablespoon pure vanilla extract
1 tablespoon lemon zest (1 medium-to-large lemon)
210 g (1 3/4 cups) all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
toppings (optional): Lemon Glaze (recipe below) and lilac flowers

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Instructions

Take the butter out of the fridge to soften and take the plant-based milk out of the fridge to come to room temperature.
Preheat the oven to 350°F/175°C. Line a 9x5-inch (23x13 cm) or 8x4-inch (20x10 cm) loaf pan with parchment paper.
Zest the lemon(s) to get 1 tablespoon of zest (1 medium-to-large lemon). Set aside.
Make the vegan buttermilk. Combine the plant-based milk and lemon juice and stir. Set aside to curdle.
Prepare the aquafaba. Pour 1/4 cup liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, 45-60 seconds.
Cream the wet ingredients. Add the softened butter, oil, and Lilac Sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Add in the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest. Mix until just combined, 15-20 seconds.
Whisk together the dry ingredients. Add the flour, salt, baking soda, and baking powder to a medium bowl and whisk well to ensure the leaveners will be evenly distributed throughout the cake.
Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Add the remaining flour mixture and beat until mostly smooth, then switch to a silicone spatula to finish combining. Once the cake batter is mostly evenly combined, stop mixing! Overmixing can cause the cake to become dense or dry. The batter should be fluffy and a bit bubbly at this point.
Pour into the prepare loaf pan, and smooth the batter out on the top using a silicone spatula.
Bake for 35-45 minutes until a toothpick inserted into the tops/center comes out clean and the top is golden. If the top starts to brown early, loosely tent it with foil. I baked mine for exactly 40 minutes, and it was perfect.
Transfer cake to a wire rack and cool for 15-20 minutes. Then use the parchment paper handles to lift the cake out of the pan and onto the wire rack. Once cooled, drizzle with the lemon glaze. If desired sprinkle some lilac flowers (shake them first to make sure there are no bugs hiding) on top.

Notes

I include lilac flowers as a topping on the cake primarily for presentation. When ready to serve, I pick most of them off, as eating too many raw flowers at once will detract from the taste/texture of the cake. The flavor of lilac will come through with the lilac sugar.

Nutrition Information

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Calories 216kcal (11%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Sodium 171mg (7%) Potassium 41mg (1%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 25IU (1%) Vitamin C 3mg (3%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 216 kcal

% Daily Value*

Calories	216kcal	11%
Carbohydrates	30g	10%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Sodium	171mg	7%
Potassium	41mg	1%
Fiber	1g	4%
Sugar	13g	26%
Vitamin A	25IU	1%
Vitamin C	3mg	3%
Calcium	45mg	5%
Iron	1mg	6%